Leek, mushroom and mature cheddar gnocchi

Name: Leek, mushroom and mature cheddar gnocchi
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 20g salted butter; 1 tsp olive oil; 1 leek, sliced; 120g mushrooms, sliced; 1 large garlic clove, crushed; 500g pack gnocchi; 80ml double cream; 80g extra mature cheddar, finely grated; 20g walnuts, toasted and chopped

Portion size: Serves 2
Hands-on time 25 min
Difficulty: easy

Emily Gussin

Food producer and sustainability lead, delicious.

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This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

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Ingredients

20g salted butter
1 tsp olive oil
1 leek, sliced
120g mushrooms, sliced
1 large garlic clove, crushed
500g pack gnocchi
80ml double cream
80g extra mature cheddar, finely grated
20g walnuts, toasted and chopped

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Method

Heat the butter and oil in a large frying pan over a low-medium heat, then cook the leeks for 10-12 minutes until tender and starting to caramelise. Add the mushrooms and garlic, increase the heat to medium and cook for 2-3 minutes until the mushrooms have softened.
Meanwhile, cook the gnocchi in a pan of salted water until al dente according to the pack instructions.
Stir the cream into the pan of leeks along with half the cheddar. After a minute, stir in the gnocchi and season, then divide between plates. Scatter over the remaining cheddar and the walnuts to serve.
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Nutrition

937kcals Calories
55.4g (29.3g saturated) Fat
25g Protein
79g (4.5g sugars) Carbs
11.3g Fibre
1.9g Salt

Quick wins & tips

Nuts roasted in the oven, rather than toasted in a pan, have a richer, deeper flavour. Rather than turning the oven on just to roast them, roast nuts alongside other meals, leave to cool then store in a jar or airtight container ready to sprinkle over dishes (like this gnocchi!).

You can make this with pasta rather than gnocchi if you prefer – it works well with conchiglie. Swap the cheddar for stilton if you like, although you won’t need as much.